Make and share this Popcorn With Rosemary Infused Oil recipe from Food.com.
Provided by Barb G.
Categories Grains
Time 15m
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- Stir in popcorn kernels and 1/2 cup of the oil in a heavy large pot; cover and cook over medium heat until kernels have poped, shaking the pot halfway through cooking, about 3 minutes.
- Immediately transfer the popcorn to a large serving bowl; toss the popcorn with the remaining 2 tablespoons oil.
- sprinkle with salt, to taste, and serve.
- Rosemary Infused Oil:Combine the oil with rosemary in a heavy small saucepan; cook over medium-low heat for about 5 minutes.
- Remove from heat and let cool to room temperature; transfer the sprigs to a 4-ounce bottle or crute; add oil and seal with lid; refrigerate for up to 1 month.
Nutrition Facts : Calories 119.3, Fat 13.5, SaturatedFat 1.9, Sodium 0.3
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